Prep time: 15 minutes
Total time: 30 minutes
for the buttermilk vinaigrette:
1/2 cup|120 ml buttermilk
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
¼ shallot, peeled and sliced
8 sprigs dill
4 sprigs tarragon
1 cup|250 ml grapeseed oil or canola oil
1/2 cup|120 ml extra virgin olive oil
kosher salt and freshly ground black pepper, to taste
for the collard green salad:
1 bunch fresh collard greens, washed, stems and spine removed
kosher salt and freshly ground black pepper
zest and juice of one lemon
1/3 cup|30 grams ricotta salata, shaved
1/2 cup crispy black eyed peas
1. Make the vinaigrette: Combine buttermilk, vinegar, Dijon, and shallot in a blender, start at low speed and increase to medium. Increase the speed slightly (medium-high), add a pinch of salt and pepper, then start to slowly drizzle in the grapeseed and olive oils to emulsify. Turn the blender off, check seasoning and consistency. Vinaigrette should coat the back of a spoon dipped in, if it’s too thin turn blender back on, gradually increasing speed to medium and add another 1/4 cup of grapeseed oil. Add herbs and blend on low to medium until they are broken down into small pieces and evenly distributed, but not pureed. Vinaigrette can be made up to four days in advance.
2. Make the collard green salad: Stack half of the leaves on your cutting board and roll them tightly, then slice the leaves crosswise into thin ribbons. Place the collards in a mixing bowl and repeat with the remaining collards. Season with salt and pepper, then add the lemon zest and juice. Toss to evenly distribute the seasonings and acid, then grab handfuls of the collards and squeeze them to help tenderize the greens (you will notice the color change to a darker, almost glossy green). Add 1/2 cup of the vinaigrette and toss to distribute, taste and add more as you like. Save about 1/4 cup to drizzle over the dish at the end. Dressed salad can sit for 10 to 15 minutes in the refrigerator.
3. To serve, toss the salad with the peas and top with the ricotta salata.